Fort Worth

BBQ on the Brazos

Driving southwest out of Fort Worth along Highway 377 you get out into the country pretty quickly. In just fifteen minutes you’ll be in Cresson which until now was best known for a country club for sports car enthusiasts called Motorsport Ranch. About the only thing between the twisting concrete racetrack and the highway is a Texaco station with a barbecue joint inside. BBQ on the Brazos opened just six months ago, but it’s quickly…

Woodshed Smokehouse

Woodshed Smokehouse is a reflection of its owner and chef Tim Love. He’s an ambitious chef with several restaurants and a face made for television. He is a busy man with many talents and the menu at Woodshed Smokehouse is as busy. There are many genres of food to cover, but I was there for barbecue. Until recently the barbecue menu had a large hole in its repertoire. Brisket was missing. Now that they’ve remedied…

FC_LongoriaExterior

Longoria’s BBQ

In 1975 a Bell Helicopter employee named Fidencio “Fred” Longoria began making his own sausage in his kitchen at home. He wanted to create links as good as those he remembered eating in Gonzales as a child. In 1990, after years of tinkering, he finally solidified his recipe for sausage made of coarsely ground brisket that’s smoked for hours over oak. With that recipe as his secret weapon, he opened Longoria’s. It’s no wonder Fred’s son…

FC_CousinsPlate

Cousin’s Bar-B-Q

With six locations—two of which are in the Dallas–Fort Worth International Airport—this family-run operation could be considered a chain now and, thus, not admissible for this list. But rules are made to be broken, especially when a plateful of expertly smoked meat is before you. We still like the original Cousin’s. It doesn’t have much curb appeal: a plain joint located in a shopping center set back from a six-lane road on the outskirts of…

Cooper’s Old Time Pit Bar-B-Que – Statewide (Fort Worth)

This was my third, and best visit to the newest Cooper’s near the Fort Worth Stockyards. This is the newest in the Wootan empire, and it pays to get here early as well. Even at 11:00 the ‘Big Chop’ was starting to lose some of those juices. Fatty brisket edges which I usually relish for their richness can hardly be enjoyed here given the massive amount of salty rub applied. Pork ribs had a bit…

Cousin’s Bar-B-Q

This is the second Cousin’s location that I’ve tried, and it’s the better of the two by a slight edge. After coming from Bill’s in White Settlement, my mouth desperately needed some edible meat. Waiting in line, I could smell the smokiness, and my mouth watered as I watched slice after slice of brisket makes its way to other diners’ plates. My plate quickly filled up with some of that sliced brisket, fanned out artfully,…